DIRECTIONS

Saute the onions in the oil and butter. Add the mushrooms, garlic powder and white pepper, Cook for about 5 minutes. Stir in the brandy, potatoes, chicken stock and bouillon. Simmer for about 15 minutes. Remove from the heat and cool slightly. Place 1/2 of the mixture into a processor and pulse till smooth. Repeat with remaining mixture. Return puree to the pot and stir in the 1/2 and 1/2, milk and sour cream. If soup is too thick additional milk can be added. Heat through and serve with chopped chives

RECIPE BACKSTORY

Got this one from AppyGirl-didn't want anyone to miss it- sounds really good.